These Crispy Spicy Tomatoey Chickpea Tacos w/ Pickled Onions are not really Mexican, not really Indian, but definitely have elements from both cuisines. The chickpeas are cooked in a rich spicy tomatoey gravy with cumin and cinnamon and topped with pickled onions, sour cream and cotija cheese. Yum!
I’ve made these a couple of times and this time I also added a lot of cilantro to the spicy tomatoey chickpea mixture. The cilantro adds a totally different element and I can’t decide which version I like best! Both ways are good, but different.
You don’t have to fry the corn tortillas but I think these tacos are much better crispy.
- Mix the thinly sliced red onions with a few slugs of vinegar, the juice from a lime, sugar and a sprinkle of salt.
- While cooking the other ingredients, stir the onions very once in a while.
Spicy Tomatoey Chickpeas
2 tablespoons coconut oil
1 onion thinly sliced
3 garlic cloves sliced
2-3 green chilis chopped (or sub serrano or jalapeño)
1 teaspoon cumin powder
1/2 teaspoon cinnamon
1/2 teaspoon chili powder
1 tomato chopped
2 tablespoons tomato paste
1/2 tablespoon brown sugar
1 can drained and rinsed chick peas (Indo-European brand otherwise check to see of the chick peas are very soft, if not boil in water until very soft)
1/4 cup cilantro finely chopped (optional)
- Heat the coconut oil in a saute pan over high heat and add the onions. Cook until they brown stirring occasionally, a little burnt is good! Take out some of the nicely burnt and crispier onions and set aside. Add the garlic and green chilis and cook for a few minutes. Then add the cumin, cinnamon and chili powder and cook for a minute. Then add the tomato and cook until the tomato is soft. Stir in the tomato paste and brown sugar, then throw the whole mixture into a food processor/mixie or blender with a little water. Blend to a paste, then add back to the pan.
- Add the chick peas, the onions that were set aside, 1/2 cup of water, salt and cilantro and cook until the water is mostly evaporated and you’re left with chickpeas in a spicy tomatoey gravy.
Chick Pea Tacos
Coconut oil for frying
Spicy tomatoey chickpeas
Sour cream thinned with a little ice water
Cotija cheese crumbled
- Heat coconut oil in a skillet and fry the corn tortillas folding them in half to make crispy hard shell tacos. Drain on paper towels.
- Fill with the spicy tomatoey chickpeas, spinach, pickled onions, sour cream, and cotija cheese. Sprinkle with cilantro.